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–+ servings
A bowl of Dutch oven chili with toppings.

Dutch Oven Chili

This Dutch oven chili recipe has layers of flavor and is so easy to cook. Your friends and family won't be able to resist a second bowl!
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dinner, Main Course, Soup
Cuisine American
Servings 8 servings
Calories 465 kcal

Ingredients
  

  • 1 tbsp. olive oil extra virgin
  • 1 large yellow onion diced
  • 2 large poblano peppers seeds and ribs removed, diced
  • 2 cloves garlic minced
  • 1 lb. ground beef
  • 19 oz. sweet Italian sausage casings removed
  • 1 16 oz. can pinto beans drained
  • 1 15 oz. can black beans drained
  • 1 14.5 oz. can diced tomatoes not drained
  • 1 10 oz. can diced tomatoes with green chilies not drained (like Rotel - this is not a sponsored post)
  • 1 cup beef broth
  • 2 tbsp. adobo sauce
  • 2 tbsp. tomato paste
  • 3 bay leaves
  • 3 tbsp. balsamic vinegar

Chili Spice Mixture - Mix these together before you start cooking

  • 2 tbsp. chili powder
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 1 tbsp. smoked paprika
  • 2 tsp. ground cinnamon
  • ½ tsp. ground allspice
  • ½ tsp. ground clove
  • ½ tsp. ground coriander
  • 1 tsp. salt
  • ½ tsp. pepper

Instructions
 

  • In a 7-quart Dutch oven (or a 7 quart soup pot), heat extra virgin olive oil over medium to medium high heat.
  • Add diced onion and poblano peppers, cooking until vegetables are softened and onions are translucent, about 3 minutes.
  • Add minced garlic and cook for 1 minute.
  • Add ground beef and sweet Italian sausage and brown completely, breaking up the pieces with a wooden spoon, about 7 minutes.
  • Add pinto beans (drained), black beans (drained), diced tomatoes (NOT drained), diced tomatoes and chilies (NOT drained), and beef broth. Stir everything together.
  • Add adobo sauce, tomato paste, bay leaves, and all of the Chili Spice Mixture. Stir to incorporate.
  • Bring the chili to a boil over high heat and then reduce to a simmer over medium-low heat. Simmer chili for 20 minutes, covered, stirring occasionally.
  • In the last 5 minutes, add the balsamic vinegar to the chili. Finish simmering for 5 minutes.
  • When the chili is done, carefully taste and add any salt/pepper, as needed. Remove the bay leaves. Serve immediately or refrigerate/freeze, as needed (be sure the chili is fully cooled before refrigerating/freezing). Enjoy!

Nutrition

Serving: 1servingCalories: 465kcalCarbohydrates: 14gProtein: 22gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 91mgSodium: 1613mgPotassium: 668mgFiber: 5gSugar: 4gVitamin A: 2232IUVitamin C: 38mgCalcium: 87mgIron: 4mg
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